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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, onion, ginger, garlic, chilli, if using, garam masala, turmeric, cumin, coriander, cardamom, curry leaves and oil in a bowl. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 35 mins or until the potato is golden brown and tender. Sprinkle with peas. Roast for 2 mins or until the peas are heated through.
Step 2
Meanwhile, to make the raita, use your hands to squeeze as much liquid from the cucumber as possible. Combine the cucumber in a bowl with yoghurt and mint. Season.
Step 3
Top the potato mixture with half the raita. Sprinkle with the tomato. Serve immediately with the remaining raita.
1 long green chilli, seeded, finely chopped (optional)
1 tsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
2 sprigs curry leaves
2 tbs olive oil
1 cup (120g) frozen peas
120g Perino tomatoes, finely chopped
Raita
1 Lebanese cucumber, coarsely grated
1 cup (280g) Greek-style yoghurt
1/4 cup finely chopped mint
Description
Ramp up the flavour of classic baked potatoes in this spicy side dish. Served with raita for added freshness, it’s a guaranteed hit.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the potato, onion, ginger, garlic, chilli, if using, garam masala, turmeric, cumin, coriander, cardamom, curry leaves and oil in a bowl. Season. Toss to combine. Arrange in a single layer on the lined tray. Roast, turning occasionally, for 35 mins or until the potato is golden brown and tender. Sprinkle with peas. Roast for 2 mins or until the peas are heated through.
Step 2
Meanwhile, to make the raita, use your hands to squeeze as much liquid from the cucumber as possible. Combine the cucumber in a bowl with yoghurt and mint. Season.
Step 3
Top the potato mixture with half the raita. Sprinkle with the tomato. Serve immediately with the remaining raita.
